This Sweet Potato Pizza Crust Recipe is reason for pizza lovers to rejoice! It’s a great gluten free pizza crust, full of nutrients and protein instead of empty calories. Paleo friendly!
If you’re looking for a more traditional paleo pizza crust, this one uses yeast and is arguably better than a traditional crust! This recipe uses sweet potato puree – use this Instant Pot Sweet Potato tutorial to make is easily!
Contents
Why Sweet Potato Pizza Crust?
Who out there is a pizza lover? ME!
I adore pizza – so I love to get creative with healthier versions so I can enjoy my favorite toppings more often!
Pizza can be a very healthy meal — even made on a standard crust, it’s topped with tomato sauce and protein rich cheese. Add some of your favorite veggies and healthier pepperoni or sausage, and it’s a balanced meal all on it’s own.
Pizza made on this Paleo Sweet Potato Pizza Crust is made for everyday eating.
My son is a huge pizza fan, but since I am always worried about how to get nutrients into his picky little body, this crust is a great compromise. It’s made from sweet potatoes, almond flour, and eggs – all nutrient dense ingredients (and honestly, almost a balanced meal on its own!).
This is great for anyone on the paleo diet, or who need to eat gluten free or grain free. But as with all my recipes — I recommend gluten free options for everyone, because the way I prepare them, they are made to be high in nutrients. I will never base recipes on starches or empty nutrient ingredients just for the sake of making something gluten free.
What You’ll Need
- Baked Sweet Potatoes (you can try this air fryer sweet potato recipe to get them ready!)
- Almond Flour (some recipes use rice flour – I find it makes a dry and crumbly pizza crust)
- Arrowroot (tapioca or organic corn starch are good subs here!)
- Egg
- Vinegar (any kind! Apple cider vinegar and red wine vinegar are ones I use.)
- Olive Oil
- Salt
- Italian Seasoning (or oregano)
- Toppings! Your favorite pizza sauce, mozzarella cheese, peppers, olives, pineapple, spinach, mushrooms, nitrate/nitrite free pepperoni or sausage! The sky is the limit here.
**If you need an egg free option, you can use an egg substitute or 1 tablespoon of flax seed meal soaked for 5 minutes in 2 tablespoons of water. I have not tested this as an egg-free version. Let me know if you’d like me to!
How to Make a Sweet Potato Pizza Crust
Before you Start: Have leftover baked sweet potatoes ready to go for this recipe. If you don’t have leftover sweet potatoes, use this post on how to bake sweet potatoes. They need to be cooked until soft and creamy inside.
Step 1: Scoop the sweet potato flesh into a bowl, along with almond flour, arrowroot, olive oil, vinegar, egg, salt and Italian seasoning. Use a mixer to beat the mixture until all the ingredients are well mixed and the sweet potato flesh is very smooth.
Step 2: Onto lined baking sheets, scoop heaping 1/2 cup scoops onto the parchment. (In the photos, I put 2 crusts on a 1/4 sheet pan, so I used 2 baking sheets). Using wet fingers, press the sticky dough into a thin pizza shape. I like to give it a little bit of a crust around the edges but keep it thin throughout the center so it fully bakes. This sweet potato pizza crust recipe will bake as a large pizza. For best results, add to a pizza stone lined with parchment paper.
Step 3: Bake the pizza crusts at 400º F in a preheated oven for 30 minutes. This seems like a long time – but it dries out the sweet potatoes and allows the crusts to get crunchy on the bottom. It’s worth the time!
Step 4: Top the crusts as desired. I love traditional marinara sauce, mozzarella cheese, and a nitrate and nitrite free pepperoni! Olives, peppers, and mushrooms are awesome.
Step 5: Bake the pizzas for 10-12 minutes longer, until the cheese is melted and bubbly!
The pizzas get crunchy around the edges and bottoms, so you can slice your pizzas and hand hold the slices! No falling apart.
GARNISH the pizzas however you would any pizza — we love fresh basil and red chili flakes!
How to Freeze Pizza Crusts
I love healthy recipes that freeze well, so after making this delicious gluten free pizza crust, I was dying to know if it would be just as good after freezing it.
- After they’ve cooled, freeze them in a freezer ziplock bag. I place a piece of baking paper between each crust, and then when I’d like to make one, I can just pull it out and place it on a baking tray.
- Allow pizza crusts to defrost about 20 minutes prior to topping and baking.
Reheating Pizza Crusts
To Reheat Baked (and Topped) Pizzas: Since this recipe makes 4 mini pizzas, you might have some left over! Refrigerate leftovers for up to 3 days.
preheat oven to 425 degrees F, and place pizza on a lined baking tray. Bake for 10-12 minutes until the cheese is soft and bubbly again.
To Bake a Frozen Pizza Crust: Remove (baked) frozen pizza crusts from the freezer, and preheat oven to 425 degrees F.
Allow crust to defrost for 20 minutes, then top pizza crust as desired. Bake for 10-12 minutes.
Tips for the best Paleo Sweet Potato Pizza Crust
- Make it Gluten Free: This recipe is gluten free as written, and is a fantastic choice for anyone following a gluten free or grain free diet.
- Save time: Bake sweet potatoes ahead of time to cut down preparation time.
- Make it Ahead: These crusts freeze beautifully! Read the freezing/reheating instructions above for tips!
- Make it Vegan: If you need your crust to be vegan, sub the egg for 1 tablespoons of flax meal soaked with 2 tablespoons of water. Allow the mixture to “gel” before adding it to your pizza dough. The end result is delicious, but not as firm as when made with an egg.
- Make it Paleo: This gluten free pizza crust is Paleo, so make your pizza without cheese for a fully compliant meal.
- Whole30 Pizza Crust: The Whole30 does now allow for taking foods like cakes and pizza, and using compliant ingredients. This crust is made with all Whole30 compliant ingredients, so is a great option as you’re transitioning out of your 30 days but want to still eat clean, healthy meals!
Other Gluten Free Pizza Crust Recipes You’ll LOVE
- Paleo Pizza Crust, by Sunkissed Kitchen
- Cauliflower Pizza Crust Recipe, by Sunkissed Kitchen
- Zucchini Crust Pizza, by Sunkissed Kitchen
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Paleo Sweet Potato Pizza Crust Recipe
Ingredients
- 2 cups sweet potato puree from baked sweet potatoes
- 1 egg
- 1 cup almond flour
- 1/4 cup arrowroot
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Italian seasoning or oregano
- 1/4 teaspoon sea salt
Instructions
- Roast sweet potatoes. I roast my sweet potatoes at 420 degrees F for 1 hour – 1 hr. 20 minutes, until they are very soft.
- Once potatoes have cooled, scoop out the flesh, and measure out 2 cups of sweet potato puree.
- In a large mixing bowl, add sweet potatoes, and use a hand mixture to whip the sweet potatoes until they are smooth.
- Add the rest of the ingredients, and use the hand mixer again to mix well.
- Preheat oven to 425 degree F.
- Line a cookie sheet with baking paper. Scoop “dough” in heaping 1/2 cups (the recipe will make 4 small pizza crusts).
- Wet your fingers, and lightly press down on the top of each mound.
- Cover 1 mound of dough with another piece of parchment, and then use a flat-bottomed smooth plate to press down until the sweet potato is about 6 inches in diameter. Watch this process in the video above.
- I like to use wet fingers to gently mold the edges of the crust, but this is optional.
- Bake the crusts for 30 minutes.
- Top the crusts with sauce, cheese, or other toppings, as desired.
- Return topped pizzas to the oven for 12-20 minutes, depending on how many toppings are added. A basic cheese pizza will bake in 12 minutes, but a pizza loaded with tons of veggies will take 20.
- For instructions on freezing and reheating pizzas, read notes in post above.
Video
Notes
- After they’ve cooled, freeze them in a freezer ziplock bag. I place a piece of baking paper between each crust, and then when I’d like to make one, I can just pull it out and place it on a baking tray.
- Allow pizza crusts to defrost about 20 minutes prior to topping and baking.
- To Reheat Baked (and Topped) Pizzas: Since this recipe makes 4 mini pizzas, you might have some left over! Refrigerate leftovers for up to 3 days.
- Preheat oven to 425 degrees F, and place pizza on a lined baking tray. Bake for 10-12 minutes until the cheese is soft and bubbly again.
- To Bake a Frozen Pizza Crust:Â Remove (baked) frozen pizza crusts from the freezer, and preheat oven to 425 degrees F. Allow crust to defrost for 20 minutes, then top pizza crust as desired. Bake for 10-12 minutes.
- Marinara or favorite jarred pasta sauce
- Mozzarella cheese or vegan cheese option
- Veggies, like peppers, olives, mushrooms, spinach, or zucchini
- Pineapple
- Nitrate and Nitrite free sausage and pepperoni
- Fresh basil
- Red Chili Flakes
Wow this is so creative I need to try it soon! I love sweet potatoes intrigued on the consistency and application for a pizza dough. Send me a slice.
Wouldn’t it be amazing if there were fast food places that sold banana soft serve and sweet potato pizzas? I’d totally pay more for better ingredients!
I have tried cauliflower and broccoli crusts before, but not sweet potato. Definitely giving that a try. I love all pizza.
I love pizza too, Dannii!
Love that these are freezer friendly! I’m all about making big batches of everything and freezing.
It sure makes life easier, doesn’t it?!
I’m definitely trying this, thanks so much!
I’d love to hear how you like it Jane! We absolutely adore this pizza crust 🙂
I love the flavors of sweet potato with pizza!
It is an amazing combination. The crusts actually turned out less “sweet potato-y” than I expected, if that makes sense. The other ingredients tone down the sweetness. Such a wonderful combination!
Looks great! I don’t have arrrowroot, could I add more almond flour?
I’m looking forward to tryin this soon-
Katie
I am sure you can use more almond flour — I typically like to use arrowroot because it helps gluten free baked goods get crispy around the edges, and they usually end up softer than not using it. Tapioca flour is nearly the same thing as arrowroot, so that can be used instead. If you have organic corn starch, that’s another good sub. I’d love to hear how you like these! (Also, plain white flour is a sub if you don’t need these to be gluten free).
This recipe is great! These were easy to make and surprisingly tasty- I’ll make this again soon!
am i able to boil potatoes instead of roast to take away some cook time?
You most likely can, but I haven’t tested it. The reason I chose to roast them is because it reduces the moisture in the potatoes, and boiling them don’t do that. Another time saving tip is to microwave them for 4 minutes, wrap in foil, and bake for 30 minutes. This method I have tested. I did try to make them fully from microwaved sweet potatoes, and it did work, but the texture wasn’t as smooth and I didn’t like it nearly as much as when the potatoes were evenly roasted. When I microwaved them, the end result turned out more “potato-ey”, if that makes sense! Let me know if you try boiling them! One option that I can see working is adding an extra couple tablespoons of arrowroot to try to take out some of that moisture.
Can I substitute something for the almond flour? I don’t have to be gluten free, though I prefer to be when possible. Could I use some organic spelt? What else would work? Thanks!
That’s another very good question. My best guest is you could sub pretty much any flour – whole wheat, spelt. The main ingredient in here is sweet potato, so it probably doesn’t matter a whole lot what you use as a binder (not coconut flour – to absorbent and unpredictable!). If you’d like it to be gluten free, I’d try using rice flour — or gluten free oats ground in a blender. Whatever you try, please let me know how it worked out!
I’m going to try 1/2 Cassava and 1/2 tigernut flour.
Mmm, that sounds like a good alternative! I’ve never used tiger nut flour. Is it lower carb and higher fat like almond?
So how did it go when you subbed tigernut and cassava for almond?! I was thinking about doing the same as I scrolled through the recipe. I would love to sub with this combo since it’s AIP compliant, high fiber, low fat, lower carb even if I recall.
Hi Michelle,
Getting ready to try this recipe and I am wondering if you have a preference as to where you get your flours & arrow root? I’ve tried Bob’s Red Mill in the past.
Love the new site by the by!
Thanks Angela! I love how it turned out also. I buy Bob’s Red Mill flours and arrowroot for 2 reasons — one, they are the only product I have consistently available to me in Malaysia. Two – they are consistently good. I am sure there are lots of great options in the US, but I am not the expert on them! I have bought different brands on arrowroot in the States, and found them to have a very strong flavor, which is another reason I stick with Bob’s Red Mill (plus, it’s a great price. You buy a large bag, but it will last you a long time!).
Made it, like it, will make again! I used tapioca starch in place of arrowroot, turned out good. I like better than cauliflower crust for sure!
So glad to hear that Laura! We adore these crusts. I have them in my freezer at all times now. Tapioca starch is basically the same thing as arrowroot, so it was the perfect substitution. I buy arrowroot simply because I’ve read people with sensitive systems (like mine) have less of a reaction to arrowroot because it’s made from 1 root rather than a variety of roots.
Have you ever tried making calzone with this dough? I think I am going to try it. I make these crusts all the time now.
Thanks for a great recipe
Laura
Wow Laura, thanks for letting me know! We absolutely love these. I love the idea of making a calzone out of them — bake them first and then fold them over? I am not exactly sure how you’d get them to stick together. Please do let me know how they turn out!
Just made this pizza. I haven’t had any in ages and it truly hit the spot (and I’m stuffed!) This will be a breakfast, lunch and dinner meal from now ostuffed didn’t have the Italian seasoning, so I used 1/2tsp of both garlic and onion powder, but it probably could use a little bit more. Since it’s blazing hot right now, I baked it in my toaster oven. The first bake was done in 25 minutes, and it ended up crispy on the outside and tender/creamy inside. So yummy! This is such a better option to gluten free pizza crusts made with grain flours.
Thank you Laura, for such a tasty recipe! I’m definitely going to try some more of yours!
Kristen
Thank you for such a thoughtful comment! I have had so many people reach out to me about this recipe. I am completely in love with it, and love hearing it is working well for others too! I am totally with you about it beating out the grain flour crusts — I have never made one I really liked.
I just made these as a flatbread and they’re awesome! Thanks for the recipe!
So glad to hear that Kathryn! We love this recipe and make it a couple times a month. I have a new paleo pizza crust recipe coming soon, so be sure to check back or follow me on social media for the post 🙂
Thank you for this recipe! Made it tonight and I’m in love!! Hanifia
Thank you so much for letting me know, Hanifia! We adore these. I almost always have them in my freezer for pizza cravings!
Hi Michelle!
I would love to try this recipe accept I’m allergic to eggs. Can this recipe be made without eggs? If not, do you have any other egg free pizza crust recipes?
Jo
Hi Jo! You will love these pizza crusts. I have had someone tell me they made them with a flax egg and that it worked well – but I have no tried it myself! My other pizza crust also has an egg. I have food allergies so I know how frustrating it can be to always be adapting! Please let me know if you try these!
Just made this!!! Oh my word it is so yummy!!!!!
This will be my go to Pizza recipe!!! Love love love!!!
I am so glad you love it — I feel the same way about these <3 If you ever want to try something different -- I have another one that tastes more like a traditional crust, but made with almond flour and potatoes. https://sunkissedkitchen.com/paleo-pizza-crust/
Just made these pizza crusts. I am so happy you posted this. My husband and I try to eat paleo as much as possible, but I have always been turned off by complicated paleo wrap/crust recipes. This one works and it’s easy to follow. I even had to supplement with about 1/4 coconut flour because I ran out of almond and they were still perfect. The hubby was super impressed.
If anyone is looking for paleo topping ideas. I used the toping recipe from Justin & Erica Winn. It’s buffalo ranch ckicken. The flavors were amazing with the sweet potato and it kept the entire thing GF DF & Paleo
thanks for your lovely post Michelle. I had planned on freezing a few, but my husband ate them all LOL
I have the same issue when I try to make extras to freeze! I have to make them when he isn’t around. Love the idea of buffalo chicken ranch toppings! Will need to check out their recipe. Thanks for your thoughtful comment — love to hear when people love these!
I tried these, just now. I don’t know where I went wrong, but the first batch I made had burned crusts. Then I made two more, they looked promising (exactly like yours) but the middle was a bit soggy and they stuck to the parchment paper. I was really bumped out :(. The taste was really good though. But now I am kind of discouraged. Do you have any idea where I could have gone wrong?
Love to here from you if you have any ideas 🙂
Greetings from the Netherlands,
Marge
These are amazing, and I know you’ll master them. I imagine your oven temperature is off? If they are burning in the cook time alloted, possibly lower the temp. by 10 or 15 degrees? I have made these so many times and I actually prefer them when they are bit “overcooked” and on the dark side. When they are light, they are too soft in the center. And I think for the photos I slightly undercooked them so they were prettier. I would take the ones that were soggy and just bake them an additional 10-15 minutes on a slightly lower temp. Let me know how it goes! I hope you and your family are healthy and happy in the Netherlands. We are hunkering down here in the US and making sure we stay home!
I was wondering if it could be the oven. I will try it again with your suggestions 🙂
It is the same over here in the NL. My university and my office are closed, my daughters school is closed and sadly our parents/grandparents are far away and we aren’t allowed to visit them. So staying at home and trying to make the best of it. But all healthy, so I shouldn’t complain.
Stay safe!
This recipe sounds great! What can I substiute white wine vinegar?
Thanks for your help.
You can just omit or use lemon juice. It’s purpose is just to add a little contrast to the sweetness of the potatoes!
I can’t have almond flour. Can I use cassava flour instead?
I imagine cassava flour would work! Sunflower seed flour also works for things like this. I have seen sweet potato crusts made with white flour as well. Let me know if you try it and what worked for you!
Hello’ this was so yummy, can definitely see myself making this regularly! One question- my dough was quite thin when pressed out to 6inches and did not rise or puff up at all! i love thin crust pizza so it wasn’t that big of a deal, but wondering how i night troubleshoot this or what i may have done wrong!
I would just make them slightly smaller — like 5 inches in diameter, so thicken the crust a little! I usually make them pretty thing in the center so they bake crunchier, and then build up the edges a bit like a regular pizza crust. Experiment and make them perfect for you!
So yummy and easy!
I microwaved the sweet potatoes to save a little time. Added about 1/4 teaspoon onion powder. Used plain white vinegar instead of white wine vinegar. Took about 20 minutes to pre-bake the crust.
The edges got overcooked when I broiled the pizzas with toppings, so next time I would make a ring around the edges thicker than the center.
Hello does the nutritional information include the toppings or just the dough? Sounds like a great recipe!!! Thank you for sharing!!!
Suzie
Te nutrition information is just for the crust! These are amazing — enjoy!
I have just started harvesting my sweet potato patch with 70 lb and counting. so I need more ways to use them. I love pizza, so will definitely try this
Send some of those sweets my way 🙂 I will definitely show you more ways to use them! Oh yum.
LOVE this recipe. I made mine without dairy and added a ghee, garlic, oregano, salt brush on the crust, and it was soooo delicious. I made a batch on Sunday and ate the first pizza then froze the remaining crusts. I actually think baking from frozen was even better. Thanks so much for this!
I am so glad you tried these! One of my favorite recipes to date. I used to always have them in the freezer — need to do again!
Wow!! This is an amazing recipe! Simple, delicious, and healthy! thank you 🙂
So glad you love it! I adore these little guys too.